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Cherry Cheesecake with Ganache

Kimmi Knippel (Sweet_Memories)


Oh my gosh, I love Ganache!

★★★★★ 2 votes
12 - 16
1 Hr
1 Hr 40 Min



regular oreo double stuf cookies
1/4 c
butter, melted


4 - 8 oz. pkg
cream cheese, room temperature
1 1/2 c
4 large
1/2 c
heavy whipping cream
2 tsp
pure almond extract
1 - 16 oz. pkg
dark sweet cherries, frozen, thawed, rinsed & drained


1/2 c
dark chocolate chips
1/4 c
heavy whipping cream
3 Tbsp
corn syrup, dark


1Preheat oven to 325 degrees F.
2Wrap outside bottom & sides of a 10" springform pan with foil. Spray inside with cooking spray.
3In food processor, finely chop cookies; add melted butter & mix thouroughly. Press cookie mixture in bottom of pan. Bake 8 - 10 minutes or until set. Cool crust 10 minutes.
4Reduce oven temperature to 300 degrees F.
5In a stand mixer, beat cream cheese & sugar with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Beat in 1/2 C cream & extract. Pour 1/2 cream cheese mixture over cooled crust. Top with cherries. Top with remaining cream cheese mixture, covering the cherries.
6Place pan in roasting pan, fill with hot water to about 1/2 up springform pan. Bake for 1 1/2 hours or until edge of cheesecake is set 2" from edge of pan but center still jiggles slightly. Turn off oven; open oven door 4". Leave cheesecake in oven 30 minutes. Run metal spatula around edge of pan. Cool on cooling rack 30 minutes. Refrigerate overnight.
7In a microwavable bowl, microwave ganache ingredients on HIGH 45 seconds, stir. Microwave again another 45 seconds; stir until smooth. Spread over cheesecake. Chill 30 minutes. Run metal spatula around edge of pan; remove side of pan. Store covered in refrigerator.